Crispy Coconut Shrimp Recipe
Ingredients:
1/2 Cup Flour
1 tablespoon sugar
1 teaspoon ground red pepper
1/2 teaspoon salt
2 Eggs
2 tablespoons water
2 1/2 Cups sweetened flaked coconut
1 Pound LARGE Shrimp - tails left on
2 Cups vegetable oil

Method:
Combine flour, sugar, red pepper, salt. Beat together eggs and water. Place coconut in shallow dish. Coat shrimp with flour, dip in egg, roll in coconut pressing firmly to coat both sides of shrimp. Heat the oil. Cook shrimp in batches until golden brown.
Drain on a paper towel.

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I am getting real hungry now. Shrimp curry and coconut.

PRAWN (Shrimp) and COCONUT CURRY

Serves 4

Ingredients :
2 lb raw prawns (shrimp)
2 cups coconut milk
1 tablespoon desicated (dry) coconut
1 tablespoon ground rice
2 tablespoons ghee & oil mix
2 good size onions finely chopped
1 ¼ tablespoons garlic paste
1 tablespoon fresh ginger paste
2 tablespoons curry powder
1 teaspoon chilli powder
8 to 9 curry leaves
¼ cup fresh lemon juice (if you don't have fresh use bottled)
2 tablespoons fresh coriander
salt to taste

Method :
Peel prawns and remove the veins if it is not already cleaned.
Dry roast the desicated coconut in heavy based pan until golden. Set aside, do the same with the rice powder.
When cooked blend (using a blender) both of them with half a cup of the coconut
milk and make into a paste.
Heat the ghee in a pan and stir fry the curry leaves in the hot ghee, add the onions garlic and ginger paste and fry until all ingredients dissolve into each other (curry leaves excepted).
Add the curry powder, chilli powder and fry for a further 2 to 3 minutes on low heat.
Add the salt, coconut and rice paste from previous and gently let simmer.
Simmer for around 10 to 15 minutes, add the prawns and cook for a further 15 minutes until the prawns are cooked.
Take of the heat stir in the lemon juice and garnish with fresh coriander.

Serve with rice.

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